Stuffed Cabbage Rolls 

Instructions:

1. Prepare the cabbage: cut out the core of the cabbage, than blanch the whole head in boiling salted water (add a little vinegar if desired). Simmer the cabbage, turning occasionally, and carefully peel off the leaves as they soften to avoid tearing.

2. Make the filling: grind the pork, smoked meat, bacon, garlic, and hot peppers together. Add the rinsed rice and mix well. Dice the onion, fry in lard until golden, then stir in the paprika and remove from heat. Add the onion mixture to the meat, season with salt and pepper. Remember to season boldly, as the rice absorbs a lot of flavor.

3. Assemble the rolls: trim the thick veins from each cabbage leaf, and place a spoonful of filling in each leaf, roll tightly, and tuck the ends in.

4. Layer and cook: line the bottom of a large pot with a layer of sauerkraut. Place a layer of cabbage rolls on top, then another layer of sauerkraut, and repeat until everything is used up. Finish with a layer of sauerkraut. Add enough water to just cover the rolls, season with salt, and bring to a boil. Simmer gently for about 1 hour, adding more water if needed as the rice absorbs liquid.

5. Serve hot with bread and extra sauerkraut on the side, drizzled with sour cream. Some people love tiny cabbage rolls that are just one bite. For this, either cut the cabbage leaves into thirds or use very small cabbage heads to wrap the filling.